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“Pan de Cazón” (Dogfish bread), is a traditional delicacy from Campeche. Here is a basic recipe so you can prepare it at home:
Ingredients:
Corn tortillas
500 g of dogfish (small shark)
2 cups of refried black beans
4 tomatoes
1 onion
2 cloves of garlic
2 habanero peppers (optional)
Salt and pepper to taste
Oil for frying
Epazote (optional)
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Preparation:
- Cook the dogfish: Boil the dogfish in water with salt, epazote, and garlic for about 15-20 minutes or until cooked4. Crumble it after cooking.
- Prepare the sauce: In a pan, sauté the onion and chopped tomatoes. Add the habanero peppers if you decide to use them. Cook until the ingredients are well combined and add a little salt and pepper.
- Cook the beans: Blend the refried beans with a little water or bean broth to obtain a smooth consistency.
- Fry the tortillas: Lightly pass the tortillas through hot oil, just to brown them a little.
- Assemble the dogfish bread: Place a tortilla as a base, spread it with beans, add a layer of the shredded dogfish and a little of the tomato and onion sauce. Repeat this process until you have 3-4 layers. Finish with a last tortilla, a little beans, and more sauce.
- Serve:
- Serve the dogfish bread warm, accompanied by avocado and a fresh salad. Enjoy this authentic gem of Campeche cuisine!
Dogfish (Cazón) is a white-muscled fish, rich in protein and low in fat, and is produced in the waters of the Pacific Ocean, the Gulf of Mexico, and the Caribbean Sea, where traditional dishes are prepared for its tasting, particularly in the Campeche region.
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